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Karista Bennett

Chef & Food Writer

risotto

Brown Butter Sweet Potato Risotto

Lemon Risotto with Crispy Mushroom and Mint Gremolata

Roasted Pumpkin Risotto

Chianti Risotto

Fresh Spinach, Arugula and Lemon Risotto

Roasted Pumpkin Risotto

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I’ve always got pasta in the pantry. Spaghetti,

I’ve always got pasta in the pantry. Spaghetti, macaroni, rigatoni, my new fave Strozzapreti, orecchiette, cavatappi and orzo. It always makes for a quick and easy meal and honestly, it one of my go to comfort foods. I like it simply dressed with olive oil, good cheese and fresh herbs or smothered in a slow cooked sauce. This pasta dish is my Cavatappi with Broccolini and Sausage. I add a smidge of pesto for good measure and broccoli or even frozen broccoli can be used here. It’s an easy recipe just waiting to be dinner. 😊 It’s also adaptable to ingredients that you and your family like. Have a good weekend!
Cavatappi with Broccolini and Italian Sausage
Serves 4-6
Ingredients
12 ounces Cavatappi pasta
1 tablespoon salt
1-2 lbs Broccolini (broccoli rabe), chopped
1 tablespoon of extra virgin olive oil
½ cup chopped red onion
1 lb ground sweet or spicy Italian sausage
1/2 cup of prepared basil pesto
Squeeze of fresh lemon
Salt and pepper to taste
½ cup grated parmesan
Directions
Fill a pasta pot with water and heat over high heat. When the water boils, salt the water
with one tablespoon of salt. Add the pasta and cook according to package directions. About
five minutes before the pasta is done, add the broccolini to the pasta. Continue to cook and
when the pasta is done, the broccolini should be done as well.
While the water is coming to a boil, prepare the sausage. Heat one tablespoon of oil in a
medium or large skillet over medium heat. When the oil is hot, sauté the onion until wilted
and then add the Italian sausage and cook until done.
When the pasta is done, drain the pasta and broccolini and place it back into the pasta pot.
Toss the pasta and broccolini with the pesto and then fold in the sausage and onions. Stir in
the squeeze of fresh lemon and then season to taste with salt and freshly cracked black
pepper.
Pour the pasta into a serving dish or individual dishes and garnish with grated parmesan
and serve.

It’s Friday night and we’ve all been cooking a

It’s Friday night and we’ve all been cooking at home for weeks now. And that is a great thing! But... even I crave someone else’s cooking now and then. So, if you are able, let’s support our local restaurants that are providing takeout and delivery like one of my fave restaurants in Forest Grove, @bitesrestaurant . They’ve got some amazing burgers just waiting for Friday night dinner. Let’s show them how much we love them! 💕 #eatlocal #localfood #localbusiness

GIVEAWAY! I am totally in love with this new cookb

GIVEAWAY! I am totally in love with this new cookbook by Ned Baldwin and Peter Kaminsky to be released on April 7th. I reviewed the book earlier this week and mentioned I’d be giving away a copy. So today I’m going to choose a winner! You’ve got until 5pm PST to enter.
1. Follow me @karista_bennett
2. Tag one person in the comments below. You can comment (with a tag) as many times as you want. Each comment is one entry. Good luck everyone!
#dressanegg #cookbookgiveaway #giveaway @dartfroggco

Thinking of my friends in Italy and making one of

I meant to post this earlier but I got busy and fo

It’s Wednesday and the kiddos just might need a

Cookbook Review / How to Dress an Egg, Surprising

Cookbook Review / How to Dress an Egg, Surprising and Simple always to Cook Dinner by Ned Baldwin and Peter Kaminsky.
There isn’t a food photo on the cover which made me curious, and the title made me even more curious. I’m not one to hold back, so I’ll just say, after reading it through several times (and drooling on a few pages), I adore this book.
The recipes are written with clear and informative directions much like when I was in culinary school listening to my chef instructors. The ingredient list is fresh and fairly simple and results in the most enchanting meals. From Brown-Butter Hanger Steak, Springtime Chicken with Herb Sauce and A Serious Pork Melt to Crispy Skin Fish Fillets with Fava Mint Mash, Beets with Endive and Orange, Baked Eggs with Mushrooms and Mornay Sauce and a recipe for Chocolate Cheese and Charred Bread. And the recipe list goes on!

Chef Ned Baldwin and Peter Kaminsky have filled this book with creative classic recipes that are all dressed up and ready to be rediscovered. They are approachable, exciting and inspiring.
I love this book so much I’m giving one away on Friday. Check back tomorrow for details.
#cookbookreview #dressanegg @dartfroggco @housemanrestaurant @peterkaminsky1 #newcookbook #familyrecipes #familystyle #housemanrestaurant

Yesterday my gal made the most delicious fresh app

And.... we have a winner! @brit_mclean has won Sim

And.... we have a winner! @brit_mclean has won Simple Fruit by Laurie Pfalzer! She’s won two copies, one for her and one for a friend. Congratulations to you and we hope you love the book!
Check back tomorrow because I’m giving away another cookbook! ☺️ @brit_mclean DM me for details.
#cookbookgiveaway #winner #cookbooks #simplefruitcookbook

Happy Monday! We're beginning week 3 of "shelter i

Happy Monday! We're beginning week 3 of "shelter in place" at the Bennett Casa and we're all hanging in there. I hope you are too!

We've taken loads of walks in nearby pasture, open spaces and in the neighborhood. Played endless amounts of frisbee with the Gus dog, played UNO and worked puzzles, baked cookies and I've continued to work on my client projects from my home office. Yesterday, I got inspired and deep cleaned the master bedroom/bathroom. 🤪 It now sparkles! My college students start online classes today for their very last quarter of college. This is definitely a memorable last quarter.

This morning I was thinking about something fun we could make as a snack or quick breakfast and this simple little recipe popped into my head. Granola, Banana and Yogurt Parfaits.

The mere mention of the word “parfait” in my house induces cheers of happiness. We parfait many ingredients in my kitchen, but one of our favorites is this yogurt parfait. It’s simple really, made with bananas, granola and Greek yogurt, which pair well with all sorts of festive toppings from the pantry or the fridge - butterscotch chips, chocolate chips, mini marshmallows and peanut butter to raspberries and white chocolate.
Hoping this little recipe brings delicious joy to your day!

Sending love and good health, Karista

Granola, Banana and Yogurt Parfaits
Makes four 8-ounce servings

Ingredients
1-2 bananas, peeled and sliced
1 cup of your favorite granola
1 cup of plain or vanilla Greek yogurt
Toppings
Fresh raspberries
Shredded coconut
White chocolate chips
Marshmallows
Mini chocolate chips
Blueberries
Peanut butter
Butterscotch chips
Sunflower seeds
Four 8-ounce Mason jars with lids

Directions
Place sliced bananas in the bottom of each jar, about ¼ of the way up. Then layer ¼ cup granola onto the bananas in each jar and then top the granola with ¼ cup of yogurt.

Garnish with additional bananas and granola or fresh berries, seeds, nuts, coconut, peanut butter, assorted baking chips and marshmallows.

Serve immediately or hold in the refrigerator for up to 8 hours. #pantryrecipe #easyrecipe #healthysnacking #yogurtparfait #healthandwellness #recipeshare

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